Description
This Almond Cream Cake is a delightful dessert featuring tender almond-flavored layers paired with a rich and creamy almond frosting. Perfectly moist with a delicate crumb, it’s topped with sliced and whole almonds for a crunchy, nutty finish. Ideal for special occasions or a lovely treat to share with family and friends.
Ingredients
Scale
Cake Batter
- 3/4 cup egg whites plus 3 tablespoons (6–7 large egg whites total)
- 1 cup salted butter, room temperature
- 1½ cups granulated sugar
- 3 cups cake flour, spooned and measured carefully
- ½ tsp salt
- 2 tsp baking powder
- 1 cup 2% milk
- 1 tsp almond extract
Almond Cream Frosting
- ½ cup plus 2 tablespoons all-purpose flour
- 2 cups 2% milk
- 1½ tsp almond extract
- 2 cups granulated sugar
- 2 cups salted butter, room temperature
Decoration
- Sliced almonds
- Whole almonds
Instructions
- Prepare pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes don’t stick.
- Make cake batter base: In a large bowl, beat the butter and granulated sugar together until the mixture is light and fluffy, creating a smooth base for the cake.
- Add egg whites: Gradually add the egg whites to the butter-sugar mixture, beating well after each addition for a well-incorporated, airy batter.
- Mix dry ingredients: In a separate bowl, whisk together the cake flour, salt, and baking powder to evenly distribute the leavening agents and salt.
- Combine wet and dry ingredients: Alternately add the dry ingredients and the 1 cup of milk to the butter mixture, beginning and ending with the dry ingredients. Then stir in the almond extract for flavor.
- Fill pans: Divide the batter evenly between the prepared cake pans and smooth the tops for even baking.
- Bake cakes: Place pans in the oven and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool cakes: Let the cakes cool in their pans for 10 minutes, then transfer them onto wire racks to cool completely to room temperature.
- Prepare almond cream base: In a saucepan over medium heat, whisk together the all-purpose flour and 2 cups of milk until the mixture thickens and is smooth, about 5–7 minutes. Remove from heat, stir in almond extract, and let cool completely.
- Make almond cream frosting: In a large bowl, beat the 2 cups of butter and 2 cups granulated sugar until light and fluffy for a creamy frosting base.
- Combine frosting with cream base: Gradually add the cooled flour and milk mixture to the butter and sugar, beating until the frosting is smooth and spreadable.
- Assemble cake – first layer: Place one cake layer on a serving plate and spread a generous amount of frosting evenly over the top.
- Assemble cake – second layer: Top with the second cake layer and frost the top and sides of the entire cake smoothly.
- Decorate cake: Press sliced almonds onto the sides of the cake evenly and scatter whole almonds on top for a beautiful, nutty garnish.
Notes
- Ensure all ingredients are at room temperature for best mixing results.
- Measure the cake flour carefully by spooning and leveling for accurate texture.
- The almond extract can be adjusted to taste but enhances the cake’s delicate flavor significantly.
- Allow the cake layers to cool completely before frosting to prevent melting.
- For a gluten-free option, substitute the flours with a gluten-free blend, but expect some texture variation.
- The frosting is best served chilled; refrigerate leftover cake covered for up to 3 days.
